So I had thought that when I started to make these cakes that they were going to be more like souffle, but I was very wrong. Michelle and I made these together and instead of having a nice light souffle for desert, we ended up with a delicious mini-cake with a goey marshmallow in the center. Since I only had bittersweet chocolate instead of semi-sweet, as the recipe called for, it had a very rich and deep chocolaty flavor. With the marshmallow, I would have preferred a lighter chocolaty taste, but none the less, it was still delicious. Next time I’ll be sure to use a different type of chocolate and to butter the ramekins with butter and flour and not with floured cooking spray.
From Sunset magazine
1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)
1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes.
4. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.